The story
Zuru Zuru Ramen in Gent delivers authentic Japanese noodle bowls crafted entirely from scratch. Chef Nick Hofman trained across multiple stays in Japan before opening his dedicated production atelier. He mills organic flour into fresh pasta daily, a practice that distinguishes his kitchen among local establishments. This dedication to raw materials earned him recognition on the Le Fooding roster, which highlighted his persistent pursuit of perfect broth balance.
Diners pull up to a long, geometric counter that runs parallel to the stainless steel cooking line. Staff manage rolling boil pots and prep stations behind the partition. The shop operates without reservations, following the walk-in rhythm of standard Tokyo counters. Visitors frequently attend weekend sessions where guest chefs like Tadashi Yamada demonstrate regional techniques.
The menu centers on deeply savory soups that carry distinct fermentation profiles. A Spicy Miso version builds layers of soybean paste, chili heat, and tender braised pork belly alongside bean sprouts and sweetcorn. Diners often pair their bowl with crispy fried chicken tossed in house-made miso mayo. Those seeking plant-based options can request vegan broth variations or switch to konjak noodles for a lighter texture.
Recognition
Ambience
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